Nothing says summer more than a plump lobster roll flecked with mayo or drawn butter top-loaded into a bun. Asking someone their favorite often stirs debate on what's best: Maine style (chilled, with mayonnaise) or Connecticut (warm, with drawn butter).

The seafood-obsessed among us (that would be me) like both. So where's best to go? A sampling follows, though feel free to send suggestions to jmuchnick@lohud.com.

Westchester

KEE Oyster House, White Plains: Flawlessly cooked lobster, tossed with a smattering of celery, parsley, mayo, lemon juice, lemon zest and a little salt and pepper, overflow from a brioche bun making you salivate before you even take a bite. Served with house made Old Bay chips Go: 126-128 E. Post Rd, White Plains, 914-437-8535, keeoysterhouse.com

Pier Restaurant & Tiki Bar, Rye: The lobster is steamed, then mixed with a little mayo and Old Bay for a lightly dressed sandwich that's full of meat and flavor. It's then topped into a split buttered bun that's thicker than your typical hot dog roll —owner John Ambrose wouldn't reveal the name of the bakery other than saying the bread comes from Boston. Served with fries, coleslaw and a pickle and a water view. Go: 1 Playland Pkwy., Rye, 914-967-1020, pierrestaurantandtikibar.com

Purdy's Farmer & the Fish, North Salem: Your every lobster roll dream is fulfilled here where you have the option of cold (finished with a housemade lemon aioli, farm fresh herbs and the restaurant's daily harvest of cucumbers) or hot (warmed in New York State grass-fed butter). Either way, you get hunks of flawlessly cooked claw, knuckle, and tail meat, tender yet moist, with lobster that's direct off the boat from Gloucester, MA. It's also available atHudson Farmer & the Fish. Go:100 Titicus Rd., North Salem, 914-617-8380, farmerandthefish.com

Lobster roll at RiverMarket Bar and Kitchen in Tarrytown.(Photo: Submitted)

RiverMarket Bar and Kitchen, Tarrytown: The chunks of lobster meat alone will make for love at first bite. The lobster is from Montauk Point, whenever available, keeping to the restaurant's "local as possible" theme. It's served on a butter-toasted brioche bun and tossed with a super light lemon aioli which elevates the fresh lobster flavor. Hand-cut fries and butter pickles — with an option of lettuce, tomato and red onion — seal the deal. Go: 127 W. Main St., Tarrytown, 914-631-3100, rivermarketbarandkitchen.com

Rockland

Gilligan's Clam Bar & Grill, Pomona: There's nothing fancy about this roll but that's its charm. After all, simple is best and this one, piled high with about a third of a pound of fresh Maine lobster meat, is mixed with a little butter and mayo and served on a potato roll. Crispy fries and coleslaw accompany the dish, but you may be too absorbed in your lobster to notice. Go: 366 US-202, Pomona, 845-354-2139, gilligansclambar.com

Lobster roll at The Burger Loft in New City.(Photo: Submitted)

The Burger Loft, New City:Escape to Maine, if only in your mind, with this New England-style roll, crafted with cold-water lobster claw and knuckle meat with a touch of mayo and lemon peel. It's served on a buttered, toasted split top bun with a side of hand-cut fries. Go: 395 S.Main St., New City, 845- 499-2409, theburgerloft.com